Wednesday, August 24, 2005

Mashed many, many ways

We have a million potatoes left over from Shanukah. Alexis cleaned up mostly by freezing everything she could get her hands on (including several types of frozen olives and the Shanukah Huppah)...Mushy and creamy, they're good for one thing - mashing.

Bet you didn't know there were multiple kinds of mashed potatoes, didya? All of these have a base of potatoes with milk, butter, salt and pepper - and the recommended method of serving is in a bowl with a well of melted butter at the top...

Champ (from Ireland) - potatoes and scallions
Colcannon (from Ireland) - potatoes and kale or cabbage
Clapshot (from Scotland) - potatoes and rutabaga (good with bacon fat, but what isn't?)
Kailkenny (from Scottish Highlands) - Colcannon with more cream
Rumbledethumps (from the Scottish Borders) - potatoes and cabbage are thumped (mashed) and rumbled (with pepper and butter), topped with cheese, and broiled
Punchnep (from Wales) - potatoes and turnips (neps), studded with hollows, which are then filled with cream